Chimichurri Rice with Cumin Shrimp


Now that you have the famous cilantro chimichurri recipe, you need a meal to make with it. Here it is. A quick meal that you could pull together in under 30 minutes. Disclaimer: You might need a tic tac after eating the chimichurri. All that garlic makes for some kickin' breath.

Chimichurri Rice with Cumin Shrimp
makes 3-4 servings

for the rice:
1 cup uncooked white basmati or jasmine rice
1 tsp onion powder or 1 tbsp dried onion
1 1/2 cup water
1/2 cup cilantro chimichurri

for the shrimp:
1 lb peeled and deveined raw shrimp (frozen or fresh)
1/2 lemon (juice)
1 tbsp cumin
1 tsp coriander
1/2 tsp crushed red pepper flakes
salt and pepper
2 tbsp olive oil

In a medium sauce pan, bring water to a boil. Add rice and dried onion and lower heat to super low. Cover and let rice cook for 18-20 minutes or until all water is absorbed and rice is soft. Add 1/2 cup of chimichurri sauce to the rice and mix until rice is coated.

Once the rice is started, get moving on the shrimp. In a mixing bowl combine shrimp with lemon juice, cumin, coriander, red pepper flakes, salt, pepper and olive oil. Let marinade for 15 minutes. After 15 minutes, heat saute pan up to medium-high heat. Dump all contents into pan and saute for about 5 minutes. Shrimp should be cooked through and a little crispy on the outside. Serve alongside chimichurri rice and dunk in a bowl of extra sauce.


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